Grasas y Aceites, Vol 44, No 6 (1993)

Rehydration kinetics and biological damage in Zea mays stored at a Relative Humidity of the Intergranular Air (RHIA) of 92%


https://doi.org/10.3989/gya.1993.v44.i6.1064

A. Motta
INCABIE, Facultad de Ciencias Agrarias (CONICET) UNR, Argentina

G. M. Eguiazu
INCABIE, Facultad de Ciencias Agrarias (CONICET) UNR, Argentina

Abstract


Maize grains (Zea mays var indurata) «Plata» tipe destined to commercialization were submitted to a relative humidity of the intergranular air of 92% during 120 days to 25 °C. The kinetics of rehydration, humidity and biological damage («mouldy» «blue eye» and «spoiled») was determined.
After 14 to 17 days, the sample rehydrates on the basis of commercialization of 14,5% of humidity and in the same period a degree of standard of commercial quality is lost.
It is established that the basis of commercialization of 14,5% is very near the limit which favours the biological damage.

Keywords


Alteration; Maize; Storage

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